Emeril’s Classic Seafood Gumbo

Denne opskrift på lækker seafood gumbo er courtesy of Emeril Lagasse.

Kilde: Martha Stewart Show, november efterår 2007

portioner

ingredienser

3/4 kop vegetabilsk olie
1 kop almindeligt mel
1 1/2 kopper finhakket løg
3/4 kop fint hakkede grønne paprika
3/4 kop fint hakket selleri
2 spsk finhakket hvidløg
1 flaske (12 ounce) rav øl
6 kopper rejer lager, eller lav-natrium købt kylling bouillon
1/4 tsk tørret timian
2 laurbærblade
1/2 pund gumbo krabber eller ubehandlede eller frosne blå krabber, optøet (ca. 2)
2 tsk Worcestershire sauce
1 spsk groft salt
1/2 tsk cayenne peber
1 pund medium rejer, skrællet og deveineret
1 pund hvide fiskfileter, såsom havkat, grouper, snapper eller sål
1 spiseskefuld Emeril’s Original Essence
2 kopper skyllede østers med deres spiritus
1/4 kop hakkede friske flad-persille
1/2 kop hakkede ølskalletoppe
Fil pulver til garnering
Kogt hvid ris til servering

Kørselsvejledning

1.

Placer en 8-quart stockpot over medium varme; Tilsæt olie. Når olie er varm, og tilsæt mel. Brug en træsked, rør olie og mel sammen for at danne en roux, og kog indtil det bliver farven på mælkchokolade, 20 til 25 minutter. Tilsæt løg, paprika og selleri; omrør til godt kombineret i ca. 5 minutter. Tilsæt hvidløg, kog i 30 sekunder. Tilsæt øl og rejer sæson med timian, bay blade, krabber, Worcestershire, salt og cayenne. Bring gumbo kog, og straks reducere varmen til en simmer. Lad gumbo koge, koge i ca. 1 time, skumflade lejlighedsvis.
2.

Sæson rejer og fisk fileter med Emeril Essence. Tilsæt til gumbo og rør for at kombinere; kog i 2 minutter. Tilsæt østers, og kog, omrør ofte, ca. 5 minutter.
3.

Serve gumbo garneret med persille, scallion toppe og filpulver i lavvandede skåle over hvide ris.

One Comment

Dante
27.04.2023 @ 04:48

This recipe for delicious seafood gumbo is courtesy of Emeril Lagasse. Source: Martha Stewart Show, fall 2007. 12 servings. Ingredients: 3/4 cup vegetable oil, 1 cup all-purpose flour, 1 1/2 cups finely chopped onions, 3/4 cup finely chopped green bell peppers, 3/4 cup finely chopped celery, 2 tablespoons finely chopped garlic, 1 bottle (12 ounces) amber beer, 6 cups shrimp stock or low-sodium store-bought chicken broth, 1/4 teaspoon dried thyme, 2 bay leaves, 1/2 pound gumbo crabs or untreated or frozen blue crabs, thawed (about 2), 2 teaspoons Worcestershire sauce, 1 tablespoon coarse salt, 1/2 teaspoon cayenne pepper, 1 pound medium shrimp, peeled and deveined, 1 pound white fish fillets, such as catfish, grouper, snapper, or sole, 1 tablespoon Emerils Original Essence, 2 cups rinsed oysters with their liquor, 1/4 cup chopped fresh flat-leaf parsley, 1/2 cup chopped scallion tops, Filé powder for garnish, Cooked white rice for serving. Directions: 1. Place an 8-quart stockpot over medium heat; add oil. When oil is hot, and add flour. Using a wooden spoon, stir oil and flour together to form a roux, and cook until it becomes the color of milk chocolate, 20 to 25 minutes. Add onions, bell peppers, and celery; stir to combine well for about 5 minutes. Add garlic, cook for 30 seconds. Add beer and shrimp season with thyme, bay leaves, crabs, Worcestershire, salt, and cayenne. Bring gumbo to a boil, and immediately reduce heat to a simmer. Let gumbo simmer, simmer for about 1 hour, skimming occasionally. 2. Season shrimp and fish fillets with Emeril Essence. Add to gumbo and stir to combine; cook for 2 minutes. Add oysters, and cook, stirring often, for about 5 minutes. 3. Serve gumbo garnished with parsley, scallion tops, and filé powder in shallow bowls over white rice.